Prawn Salad with Red Currant Sauce

Last Updated on 22/06/2020

Prawn salad with red currant sauce on a bed of rocket or arugula, a light easy meal, perfect for a summer lunch.

This prawn salad with red currant sauce is one of the best meals I had in the last weeks, I think.

I decided to make this recipe mostly to be able to use some of the millions of red currants my neighbor seems to have in her garden this summer and because I wanted to make something a bit unusual. A spicy red currant sauce that complements the tenderness of the prawns and the pepperiness of the rocket perfectly.

I absolutely loved the prawns, I could eat them cooked this way every day, but it is the savory red currant sauce what made this recipe special. Sour, hot, sweet – all in one – and that poured over that peppery rocket – heaven!

So although I made the sauce especially for this particular dish, I used the rest of it to dress a couple of salads over the next few days, so I can say that this sauce makes a wonderful dressing as well.

What do you need?

Prawns or shrimps:

• They are not the same, but they can be used interchangeably in this recipe.
• Fresh is best, but frozen and properly thawed will have to do sometimes, fresh seafood is not abundant where I live.
• They should also be peeled and deveined.

Red currants

Rocket or arugula

Creme de cassis: optional, I use it when I happen to have it.

• If you don’t have it, either leave it out completely or replace it with another fruit liquor or a little brandy.

How to serve?

• The recipe is supposed to serve 4. My husband and I had absolutely no difficulties in managing the whole thing alone.
• Serve the prawn salad immediately with crusty bread or French baguette.

More currants recipes:

Black Currant Jam

Red Currant Cobbler

Red Currant Cake

Mini Fruit Tarts

Original Linzer Torte

Prawn Salad with Red Currant Sauce

Yield: 2-4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Prawn salad with red currant sauce on a bed of rocket, a light easy meal, perfect for a summer lunch.

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Ingredients

• 16 tiger prawns, peeled and deveined
• 2 tablespoons olive oil, divided
• some sweet paprika powder
• 1 shallot
• 200 g/ 7 oz red currants
• 1 red chili
• 50 g/ 1.7 oz sugar
• 3 tablespoons water
• 1 teaspoon corn starch
• 1 tablespoon cassis liquor, optional
• 1 teaspoon honey or more to taste
• two large handfuls arugula/ rocket
• fine sea salt and freshly ground black pepper

Instructions

1. Place the clean prawns in a bowl, add 1 tablespoon of the olive oil, paprika, and some salt. Mix well with your hands and set aside until you are almost finished with the sauce.
2. Chop the shallot very finely. Remove the stems from the red currants. Deseed (or not) the red chili and chop it very finely.
3. Heat the second tablespoon olive oil in a small saucepan. Cook the shallot on medium heat until translucent. Add the red currants, chili, sugar, 3 tablespoons water, and some salt. Bring to a boil, lower the heat and simmer for about 5 minutes. Pass the mixture through a sieve to remove the seeds of the currants and pour the sauce back into the pan.
4. In a small bowl mix the corn starch with very little water to form a paste. Bring the sauce back to boil and slowly whisk in the cornstarch mixture. Cook for another minute, then stir in the cassis liquor and the honey.
5. While the sauce is cooking, wash and dry the rocket and arrange it on four plates or on a large platter.
6. Heat a large non-stick pan on medium heat. Add the prawns and cook 1 to 2 minutes on each side. Do not overcook. Place the prawns on top of the rocket and pour some of the red currant sauce all over.
7. Serve immediately with the remaining sauce and baguette.

Nutrition Information:

Yield: 4 Serving Size: 1/4 of the salad
Amount Per Serving: Calories: 324Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 67mgSodium: 840mgCarbohydrates: 32gFiber: 4gSugar: 20gProtein: 15g

Nutrition information isn’t always accurate.